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Chinese Clear Vegetable Soup ( Low Calorie Healthy Cooking)
Author:
EasyRecipes .
Recipe type: soups
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
This soup utilizes the technique of stir-frying to cook the veggies to ensure minimum losses f nutrients. Not only does it taste great, it is extremely delicious.
Ingredients
- 1 carrot, thinly sliced
- ¾ cup cabbage
- 3 lettuce leaves
- 3 spring onions with greens
- 3 sticks celery (ajmoda)
- 50 gms sliced cauliflower
- 2 tbsp oil
- pinch of baking powder
- a pinch of citric acid (nimbu ka phool)
- 2 tsp soy sauce
- salt to taste
- To Serve
- chillies in vinegar
- chilli sauce
Instructions
- Tear the cabbage and lettuce leaves.
- Chop the spring onions with the leaves.
- Cut the celery into about 12 mm. Pieces.
- Heat the oil thoroughly. Add the vegetables, baking powder and citric acid and cook on a high flame for 3 to 4 minutes.
- Add 5 teacups of boiling water, the soya sauce and salt and boil for 3 to 4 minutes.
- Serve hot with chillies in vinegar and chilli sauce.
Notes
Health Information :
This soup uses the stir frying technique (an Oriental method of cooking using small quantities of oil) .
For cooking whilst stirring over a high flame.
This results in minimum loss of nutrients and minimum absorption of fat, making it a very useful nutrient saving cooking technique.
This soup uses the stir frying technique (an Oriental method of cooking using small quantities of oil) .
For cooking whilst stirring over a high flame.
This results in minimum loss of nutrients and minimum absorption of fat, making it a very useful nutrient saving cooking technique.
